Zaryavatli hamour Ischi (Vegetable Croquettes)

Ingredients

• a slice of turnip
• a slice of carrot
• a slice of onion
• half a large tin of preserved tomatoes
• a sprig of parsley
• two cloves
• two peppercorns
• one saltspoonful of pepper
• one tablespoonful of herbs
• one tablespoonful of salt
• half a pint of the mixture
• one breakfastcupful of good brown stock
• one breakfastcupful of uncooked rice
• two ounces of butter
• one egg

Method

1. 1

   Stew turnip, carrot, onion, tomatoes, parsley, cloves, peppercorns, pepper, herbs, and salt for 15 minutes.

2. 2

   Pass through a sieve, combine with stock and rice, boil until liquid is gone.

3. 3

   Add butter, beaten egg, and cream or tomato sauce.

4. 4

   Cool, shape into rolls, coat in crumbs, egg, and crumbs again.

5. 5

   Fry until light brown.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 261. The excerpt below is the record exactly as published.

Zaryavatli hamour Ischi. (Vegetable Croquettes.) Put a slice each of turnip, carrot, and onion into a stewpan with half a large tin of preserved tomatoes, and season with a sprig of parsley, two cloves, two peppercorns, one saltspoonful of pepper, and one tablespoonful each of herbs and salt, and stew for a quarter of an hour. Pass the mass through a sieve, and then take half a pint of the mixture and put it into a saucepan with one breakfastcupful of good brown stock, highly seasoned ; put it on the fire, and when it boils add one breakfastcupful of uncooked rice. Boil until all the liquor has gone, and then add two ounces of butter ; put the pan on the side of the fire until the rice is soft and done, and add one egg

Cook this with the app: pantry check, scaling, and the assistant.